I always kind of liked them, even as a kid, though mostly because I could pick them apart and eat one leaf at a time... it was never quite the same, chewing on the whole thing. I'd definitely try them again now with a different recipe than just butter.

This recipe rocks. I was looking for a new veggie to cook and found this recipe. I'm now picking up Brussels sprouts a couple of times a month, but a little less in the summer. Great winter veggie and a perfect accompaniment to a nice roast or grilled lamb.

I had sprouts at Cafe Marcella in Los Gatos, CA about a year ago prepared a way I had never had them. I have subsequently prepared them many times at home this way. Its a lot of work, but worth it. Prepare teh srouts by trimming and separating into individual leaves. This takes a lot of time! then heat a few tablespoons of olive oil in a skillet, toss in the sprouts, season with sea salt and pepper to taste and toss until done, usually a few minutes. The results are incredible.

Also, a traditional british way of serving them, which I like a lot, is to cook as in Michael's recipe and then toss with butter and freshly grated ( or jarred if you prefer ) horseradish. Not as good as the above, but very passable, although the "gas" factor is considerably enhanced even from regular sprouts.

My family likes the sprouts cut in half longitudinally and cooked in water until barely tender. While sprouts are cooking heat 1 to 2 tablespoons butter over medium heat until the milk solids begin to brown. Drain the sprouts, dump into the pan with brown butter, and toss with chopped toasted hazelnuts and additional salt (if necessary to taste).

We toast hazelnuts a couple of times a year, and keep them on hand in a airtight container in the freezer. It's easy to pull out what you need and chop them quickly to add a crunchy, nutty flavor to a range of foods. They last for several months left as intact, toasted halves.

Thank you for giving the braising recipe for Brussels sprouts, instead of boiling. If cabbage taste is too much for your family, add a chicken or vegetable boullion cube to the water. Only problem I've encounted in growing them in the Pacific Northwest (Everett, WA) is aphids. Cheaper to buy them instead of growing them here.

I first tried Brussels Sprouts after seeing them here in this post and then subsequently at the farmers market that fall of 2005. I loved them and I have been pointed to other good recipes for them since, so that we cook them many different ways. I've converted other members of my family to liking them, to the point where my sister says they are her favorite vegetable.

Emily, that looks like an awesome harvest and I'm glad to have introduced you to brussels sprouts. Lately, I've taken to cutting them in half (top to stem) and browning them in the grease from a few slices of bacon until browned (about 5 minutes) and then adding a little water and putting the lid on for another 2 minutes. (Then I stirred in the chopped up cooked bacon.) Sometimes I'll add a little bit of apple cider vinegar (a combination that I love to do with savoy cabbage as well).

I could eat a few sprouts when I was a kid and I discovered the ones that were brighter green tasted better (and I enjoyed eating them leaf by leaf too) All my kids liked them and so do my grandchildren. I think its how theyre cooked AND the attitude of the adult presenting new foods to the child "You must eat some of these!" vs "Oh looky, baby cabbages, yum!"
Here is a recipie from a cookbook long lost of holiday dishes needing only 3 ingredients. Ive had people who said they HATED them, now make this recipie for Christmas. They are very festive looking, red & green. I dont have the exact amounts (since the book is lost) but you can eyeball it, it's so simple. The absolute BEST way to eat B.sprouts I have ever had.
Christmas Brussels sprouts.
Aprox 1 lb Fresh sprouts, about a cup of dried cranberries (aka Craisins) salt & butter. Halve the sprouts through the stem, then lightly steam them in salted water just till bright green and remove from water. Then add the cranberries to the water for about 2 minutes and drain also. Combine sprouts & cranberries and saute in hot butter until lightly browned on edges. Salt to taste. Yum!

Thanks for this post. Our current favorite method is a mix of this and that of some of your other commenters. Trim and halve the sprouts and microwave for roughly 2 minutes in a little bit of water (can also steam as you did). Heat olive oil in a large pan, saute some mashed garlic and red pepper flakes until the aromatics release their goodness, add the sprouts and saute until parts of the outside develop little browned spots. We actually fry for quite a while: the caramelized bits are sooo yummy!

I have always steamed my brussels and either served them cold as dipping vegetables or hot with stone ground mustard. When I went to get the cooked brussels out of the fridge for the Christmas buffet, I discovered that they were missing.

When questioned, my kids (6 year olds) told me they'd been hungry. In a house full of Christmas foods, they'd taken a bowl of cold brussels into their room and eaten then all.

I don't think I've been happier about making due with substitutes. And they didn't get sick (I was a little worried: they snacked on 1.5 pounds of sprouts.) Apparently, though, sprouts aren't just for grown ups.